Mary's Pumpkin Chiffon Pie

Recipe View Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter. Mix well until evenly moistened. (5 minutes)

Recipe View Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. For a neat edge, use the bottom of a measuring cup to compact the crumbs. Chill in the refrigerator to set while you prepare the filling. (30 minutes)

Recipe View Bloom the Gelatin: In a small bowl, pour the cold water and sprinkle the gelatin over the surface. Let it stand for about 5 minutes to soften.

Recipe View Make the Pumpkin Base: In a medium saucepan, whisk together the pumpkin puree, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon until smooth. (2 minutes)

Recipe View Cook the Pumpkin Mixture: Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens slightly and is just about to simmer. This should take about 5 minutes. Be careful not to boil. Remove from heat and stir in the bloomed gelatin until completely dissolved.

Recipe View Whip the Egg Whites: In a clean, dry bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar and vanilla extract, continuing to beat until the whites are glossy and form stiff peaks. (5 minutes)

Recipe View Combine and Chill: Gently fold the whipped egg whites into the pumpkin mixture in two or three additions, being careful not to deflate the whites. The mixture should be light and airy. (5 minutes)

Recipe View Pour the pumpkin chiffon filling into the chilled graham cracker crust. Smooth the top with a spatula. Cover with plastic wrap, pressing gently on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.